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    Home » Dessert » Indian Dessert » Kobbari Lauju

    Kobbari Lauju | Coconut Ladoo Recipe

    Published: Jul 26, 2022 by Pavani · Leave a Comment

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    Kobbari Lauju aka laskora is an easy and tasty Andhra sweet. All you need is just 2 main ingredients, coconut and jaggery, to make this recipe.

    You can make this kobbari sweet either into burfi or ladoo shape. A perfect last minute treat for festivals or celebrations.

    Brass plate with a stack of kobbari lauju.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    I grew up eating kobbari lauju, or more commonly known as laskora, very frequently. This is an Andhra version of popular coconut barfi made with just 2 ingredients. All you need is fresh or desiccated coconut and jaggery.

    Back home, these are sold as kobbari undalu in stores. But they are quite easy to make at home. This is the first dish that comes to mind when I buy coconut. Also the best part is that the kobbari sweet can be made either into ladoo or cut into squares.

    Ground cardamom gives these coconut ladoo a beautiful flavor. Make them for festivals or as a quick sweet treat for anytime

    Brass plate with a stack of kobbari lauju.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make kobbari laddu recipe:

    • Coconut ~ preferably fresh coconut. But desiccated or dry unsweetened coconut can also be used. Peel the coconut, chop and process until coarsely ground. Alternately, you can grate it using a grater. Thawed frozen coconut is also a great substitute.
    • Jaggery ~ if using chunks of jaggery, then either chop or grate it. Palm sugar or light brown can be used instead.
    • Ghee ~ is a very traditional ingredient in many Indian desserts. But to make this coconut laddu recipe vegan, use either coconut oil or unsalted vegan butter.
    • Ground cardamom is the traditional flavor of choice. But you can also add saffron strands.
    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make kobbari undalu recipe:

    Start by either grating or processing fresh coconut. If using frozen coconut, then make sure to thaw it.

    2 panel photo showing chopped and ground coconut.

    Melt ghee in a heavy bottom pan on medium flame. Add grated coconut and sauté until very lightly browned and fragrant. Add jaggery and water to the pan. Mix well and cook stirring frequently.

    4 panel photo showing the sautéing of coconut and melting jaggery.

    Stir in ground cardamom and mix well. Continue cooking until the mixture starts to thicken and slowly starts to leave the sides of the pan. This is the most crucial stage, once you see that the mixture is no longer sticking to the pan, then the mixture is ready.

    If making coconut ladoo, then remove pan from heat and let cool for 10~15 minutes. Take about tablespoon of mixture and form into laddu. Place on a plate and let cool completely.

    4 panel photo showing the cooking of ladoo.
    Hand holding half a coconut ladoo.

    Expert Tips

    • I prefer using fresh coconut to make these kobbari laddu recipe. But desiccated or dry unsweetened coconut can also be used. Peel the coconut, chop and process in a food processor or blender until coarsely ground. Alternately, you can grate it using a grater.
    • Thawed frozen coconut is also a great substitute.
    • If using desiccated coconut, then soak it in 2 cups of hot water for at least 30 minutes to rehydrate. Drain and use.
    • Adjust the amount of sweetness depending on your taste preference. Add more jaggery if you have a sweet tooth.
    • To make this kobbari lauju recipe vegan, use either coconut oil or unsalted vegan butter.
    • You can add saffron along with ground cardamom.
    • If you let the coconut-sugar mixture cook too long then it will no longer be pourable. The entire mass will become crumbly and look like toasted coconut. In that case, add a splash of milk and let the jaggery melt again and this time make sure that you take it off at the right time.

    You might also like

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      Bellam Chalimidi | Step by Step Recipe
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      Minapa Sunnundalu Recipe | Urad dal Ladoo with Jaggery
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    Brass plate with a stack of kobbari lauju.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Brass plate with kobbari laskora.

    Kobbari Lauju

    Kobbari Lauju or laskora is an easy and tasty Andhra sweet made with just 2 main ingredients. You can make these into coconut burfi or ladoo.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Dessert
    Cuisine: andhra
    Servings: 20 servings

    Ingredients

    • 1 tablespoon Ghee
    • 2 cups Grated Coconut
    • 1½ cups Jaggery, grated*
    • ¼ cup Water
    • ¼ teaspoon Ground Cardamom

    Instructions

    • Start by either grating or processing fresh coconut. If using frozen coconut, then make sure to thaw it.
    • If you want to make kobbari undalu or coconut ladoo, lightly grease a plate or any other container with 1 teaspoon ghee and set aside.
    • Melt the remaining 2 teaspoons of ghee in a heavy bottom pan on medium flame. Add grated coconut and sauté for 4~5 minutes until very lightly browned and fragrant. Add jaggery and water to the pan. Mix well and cook stirring frequently.
    • Stir in ground cardamom and mix well. Continue cooking until the mixture starts to thicken and slowly starts to leave the sides of the pan.
      This is the most crucial stage, once you see that the mixture is no longer sticking to the pan, then the mixture is ready.

    To make Coconut laddu:

    • If making coconut ladoo, then remove the pan from heat and let cool for 10~15 minutes. Take about tablespoon of mixture and form into laddu. Place on a plate and let cool completely.

    To make Coconut barfi:

    • To make the burfi, pour the mixture onto the prepared plate and smooth out the top with a butter knife. Let cool slightly before scoring it into either squares or diamonds.

    Video

    Notes

    • I prefer using fresh coconut to make these kobbari laddu recipe. But desiccated or dry unsweetened coconut can also be used. Peel the coconut, chop and process in a food processor or blender until coarsely ground. Alternately, you can grate it using a grater.
    • Thawed frozen coconut is also a great substitute.
    • If using desiccated coconut, then soak it in 2 cups of hot water for at least 30 minutes to rehydrate. Drain and use.
    • Adjust the amount of sweetness depending on your taste preference. Add more jaggery if you have a sweet tooth.
    • To make this kobbari lauju recipe vegan, use either coconut oil or unsalted vegan butter.
    • You can add saffron along with ground cardamom.
    • If you let the coconut-sugar mixture cook too long then it will no longer be pourable. The entire mass will become crumbly and look like toasted coconut. In that case, add a splash of milk and let the jaggery melt again and this time make sure that you take it off at the right time.

    Nutrition

    Serving: 1Kobbari Unda | Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 3mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. The Pumpkin Farm

      September 14, 2013 at 5:47 am

      my kid loves this..but sometimes it can be a tad too sweet, yet i feel this kind of burfis are better as against the flour and ghee laden laddoos

      Reply
    2. Priya Suresh

      September 14, 2013 at 6:53 am

      Lovely and very catchy name to our humble coconut burfi, delicious they are.

      Reply
    3. Senka I

      September 14, 2013 at 10:04 am

      Hi,We’ve recently launched the website RecipesUS.com. It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. RecipesUS.com is part of the world’s second largest family of recipe sites, with sites in 37 countries and hundreds of thousands of visitors every week. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: http://recipesus.com or send us an email on [email protected]. We look forward to hearing from you! Kind regards,Senka

      Reply
    4. Sapana Behl

      September 14, 2013 at 10:38 am

      Coconut barfi looks so soft and rich ! My mom also makes it same way..

      Reply
    5. Manjula Bharath

      September 14, 2013 at 6:24 pm

      wow this name is new but I love coconut burfi 🙂 looks so delicious and yummy !! you have made them perfect dear .. lovely click !!

      Reply
    6. Sandhya Karandikar

      September 15, 2013 at 2:34 pm

      My family favourite. When 1/2 a coconut is brought home from any temple this is what I make.

      Reply
    7. Global Tastes & Travels Inc.

      September 15, 2013 at 7:49 pm

      looks melt in your mouth delicious

      Reply
    8. Global Tastes & Travels Inc.

      September 15, 2013 at 7:49 pm

      looks melt in your mouth delicious

      Reply
    9. PJ

      September 16, 2013 at 1:38 am

      Looks perfect and nice ,new name for teh good old coconut Barfi..

      Reply
    10. Srivalli

      September 17, 2013 at 9:50 am

      That's a good one Pavani, I never knew this word for coconut burfi..I have seriously learnt so much in this series from you on ingredient names etc..great going..:)

      Reply
    11. Harini-Jaya Rupanagudi

      September 18, 2013 at 12:34 am

      love it ..no questions asked!!

      Reply
    12. Gayathri's Cook Spot

      September 18, 2013 at 4:10 am

      They look sonice. Loving the addition of saffron. Next time I will try adding some...

      Reply
    13. rajani

      September 18, 2013 at 6:22 pm

      I am with Mireille on this one...can imagine it melting in the mouth ...mmm yum yum yum!

      Reply
    14. Nivedhanams Sowmya

      September 19, 2013 at 11:40 am

      drooling here!!! and I learnt a new word today!! thanksSowmya

      Reply
    15. Hari Chandana P

      September 19, 2013 at 5:38 pm

      Wowww... looks so delicious and perfect.. love it 🙂

      Reply
    16. Sreevalli E

      September 20, 2013 at 3:57 am

      Tempting laskora.. You are so tempting me with all andhra recipes..

      Reply
    17. veena krishnakumar

      September 27, 2013 at 2:41 pm

      I love this burfi...can have anytime:-),,looks very delicious

      Reply
    18. Sandhya Ramakrishnan

      September 30, 2013 at 1:55 am

      I love coconut burfi! Tastes delightful when made with fresh tender coconut...

      Reply
    19. preeti garg

      October 01, 2013 at 7:02 pm

      I love this burfi... these are my fav.

      Reply
    20. Archana Potdar

      October 05, 2013 at 4:41 pm

      I love coconut barfi. Yours is come out nice and beautiful. Glad Diwali is round th ecorner. I can make it again.

      Reply

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